Polish Style Roast Chicken
Transport your taste buds to the heart of Eastern Europe with this succulent Polish-Style Roast Chicken, a comforting family favorite that combines tender, herb-infused meat with hearty roasted vegetables. This recipe features a whole chicken generously coated in a flavorful mixture of garlic, butter, sweet paprika, marjoram, and black pepper, creating crispy, golden skin and juicy, aromatic meat. Nestled atop a bed of olive oil-tossed potatoes, carrots, and onion, this one-pan wonder roasts to perfection, making it both easy to prepare and bursting with savory layers of flavor. Ideal for weeknight dinners or festive gatherings, this recipe is ready in just under two hours and serves up to six people. Garnish with fresh parsley for a touch of brightness, and serve this classic Polish dish with a side of warm bread or a light cucumber salad for a truly satisfying meal. Perfect for those looking for comforting roast chicken recipes with a European flair!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 6 pieces Garlic cloves
- 4 tablespoons Butter
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 teaspoons Sweet paprika
- 2 teaspoons Dried marjoram
- 4 medium-sized Potatoes
- 3 medium-sized Carrots
- 1 large Onion
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets if present.
Peel and crush the garlic cloves into a fine paste using a garlic press or by finely mincing and pressing with a knife.
In a small mixing bowl, combine the garlic paste, softened butter, salt, black pepper, sweet paprika, and dried marjoram. Mix well to form a flavorful herb butter.
Carefully loosen the skin of the chicken breast and legs using your fingers. Spread about two-thirds of the herb butter under the skin, ensuring it's evenly distributed. Use the remaining butter to coat the exterior of the chicken.
Peel the potatoes and carrots, then cut them into large chunks. Slice the onion into thick wedges.
In a large roasting pan, toss the potatoes, carrots, and onion with olive oil, a pinch of salt, and a sprinkle of black pepper. Spread them evenly over the bottom of the pan.
Place the chicken on top of the vegetables, breast side up. Tie the legs together using kitchen twine for even cooking.
Roast the chicken in the preheated oven for about 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with pan juices every 20-30 minutes for added moisture and flavor.
Once done, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve the chicken hot, alongside the roasted vegetables. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 29.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5887 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
